Beef Yaji

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 This one is for the spice lovers and when I say spice I mean it. Spice level is 🌶🌶🌶🌶🌶

Yaji is a must have condiment in a typical northern nigerian household. A mix of hot powdered dried chillies and spices that is savoury and used to season savoury dishes right before eating. Kuli is used to control the spiciness of this condiment. The more kuli in the mix the lesser the heat ,while the lesser the kuli the more spicy the yaji comes out. 

This mix has no kuli in it 😈

I happen to not be a fan of Kuli, so I mostly have to look for substitute for it or just brave the wild and make my yaji blend raw 😄

Let us just jump into the recipe yeah?

INGREDIENTS

4 cups tashshi (dried red chili)

1 handful peeled garlic cloves (roughly 2heads of garlic)

1 large handful of crispy fried seasoned beef

5 pieces dried ginger

1/2teaspoon coriander seeds

1/2 tespoon black pepper

2 small negro pepper

5 pieces all spice

a pinch of dry rosemary leaves

1/2 teaspoon cumin

1/2 teaspoon cloves

2 tablespoons table salt

1 tablespoon msg

10 seasoning cubes

PROCEDURE

Get all the ingredients into a dry mill or spice grinder and blitz until it has turned into a cohesive powder. After blending you will notice the powder clumping up and being stuck to the grinder, it is the fresh garlic that is making it sticky. Use a spoon to break up the clumps after turning the yaji into a wide bowl, do this continuously until all the clumps are broken up and the mix does not look wet at all. You have to do this immediately after blending as if you let it dry out in those clumps you will have to put the mixture back into your mill to break them up.

If your spice mill/grinder is small like mine, do the grinding in batches making sure to grind the batch with fresh garlic at the end, doing it this way the garlic will be easy to distribute when you come to mix everything up.

Taste test and make sure the seasoning is to your liking, if it is not then adjust it to  your preference by adding more salt or seasoning cubes OR blending more chilis and adding to the mix if it is too salty for you.


You can use this yaji to flavor already cooked food or even during the cooking process. You can use it in your wet marinades and as a part of your dry rub. Any savory application really. 

For the beef you can decide to use dambun nama or kilishi or cook and fry yours until all the moisture is evaporated. I season then boil mine for some minutes before deep frying in hot oil then I take it out and crank up the heat and get the oil super hot and fry again for few seconds{make sure not to take your eyes off of it at this point}. This helps me achieve really crispy meat without burning the meat.


Enjoy💕

As always please leave any questions or comments in the comments section and i will be sure to answer you. Thank you.


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